365 Luncheon Dishes - The Original Classic Edition

Anonymous Anonymous

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Freshen 1 pt. of salt codfish, add to it 1 qt. chopped, boiled potatoes, mix well, cut three slices of salt pork in very small pieces and fry brown; remove half the pork and add the fish and potatoes to the remainder; let it stand and steam five minutes without stirring; be careful not to let it burn; then add 1/3 cup of milk, and stir well.

...Put 1/2 a pound of boiled potatoes through a sieve, mix with them 2 ozs. of grated ham, a little butter, a well-beaten egg, cayenne and salt to taste; if not moist enough, add a little cream, form into small balls, egg and bread crumb them and fry a golden brown in deep fat.

...Chop fine some cold cooked beef and a slice of onion; season with salt and pepper, a little lemon juice and parsley, add 1/4 as much boiled rice or bread crumbs as there is meat; add 1 beaten egg and sufficient water to make a paste.

...Beat well the yolks of four eggs, put them into a dish with 3 ozs. of grated chocolate, 1/4 of a lb. of sugar, and 1 pt. of milk; stir these well and pour them into a pitcher set in a saucepan of boiling water; stir one way carefully but do not let boil or it will curdle.

...Sift together 11/2 cups of Indian meal, 1/2 a cup of wheat flour, 2 teaspoonfuls (level) of baking powder, and half a teaspoonful of salt; add one generous cup of grated maple sugar and 1 cup of beef suet chopped fine; mix thoroughly, then add 11/4 cups of sweet milk; mix thoroughly and steam three or four hours.

Sujets

• Cuisine
• La cuisine et son histoire
• General
• Cooking
• General officer

Informations

• Publié par: Emereo Publishing
• Date de parution: 24 octobre 2012
• Nombre de lectures: 0
• EAN13: 9781743387085
• Langue: English

Extrait

365 Luncheon Dishes, by Anonymous

Title: 365 Luncheon Dishes  A Luncheon Dish for Every Day in the Year

Author: Anonymous

Release Date: January 21, 2008 [EBook #24384]

Language: English

*** 365 LUNCHEON DISHES ***

Produced by Annie McGuire and the Online Distributed Proofreading Team at (This île was produced from images generously made available by The Internet Archive/American Libraries.)

Transcriber’s Note: Inconsistencies in spelling have been retained. In particular, certain words are used with accents in the index, but not in the main body. 365 Luncheon Dishes

A Luncheon Dish for every day

in the year

Selected from

MARION HARLAND, CHRISTINE TERHUNE

HERRICK, BOSTON COOKING SCHOOL

MAGAZINE, TABLE TALK, GOOD HOUSEKEEPING,

AND OTHERS.

PHILADELPHIA

GEORGE W. JACOBS & CO

PUBLISHERS

Copyright, 1902, by

1

George W. Jacobs & Company,

Published September, 1902

[Pg 1]

JANUARY.

1.—Stewed Breast of Lamb.

Cut a breast of lamb into small pieces, season, and stew until tender in enough gravy to cover the meat. Thicken the sauce, avor with a wine-glass of wine, pile in the centre of a platter and garnish with green peas.

2.—Chicken Creams.

Chop and pound ½ a lb. of chicken and 3 ozs. of ham; pass this through a sieve, add 1 oz. of melted butter, 2 well-beaten eggs, and ½ a pint of cream, which must be whipped; season with pepper and salt. Mix all lightly together, put into oiled moulds and steam îfteen minutes, or if in one large mould half an hour.

3.—Herring’s Roes on Toast.

Have rounds of toast buttered and seasoned with salt and pepper, on each [Pg 2]piece place ½ the soft roe of a herring which has been slightly fried and on the top of this a fried mushroom. Serve very hot.

4.—French Omelet.

For a very small omelet beat 2 whole eggs and the yokes of two more until a full spoonful can be taken up. Add 3 tablespoonfuls of water, ¼ of a teaspoonful of salt, and a dash of pepper, and when well mixed turn into a hot omelet pan, in which a tablespoonful of butter has been melted, lift the edges up carefully and let the uncooked part run under. When all is cooked garnish with parsley.

5.—Cheese Ramequins.

Melt 1 oz. of butter, mix with ½ oz. of our, add ¼ of a pint of milk, stir and cook well. Then beat in the yolks of two eggs, sprin- kle in 3 ozs. of grated cheese, add the well-beaten whites of three eggs. Mix in lightly and put in cases. Bake a quarter of an hour.

6.—Scotch Collops.

Cut cold roast veal into thin slices, and dust over them a little mace, [Pg 3]nutmeg, cayenne, and salt, and fry them in a little butter. Lay on a dish and make a gravy by adding 1 tablespoonful of our, ¼ of a pint of water, 1 teaspoonful of anchovy sauce, 1 table- spoonful of lemon juice, ¼ of a teaspoonful of lemon peel, 3 tablespoonfuls of cream, and 1 of sherry. Let boil up once and pour over the meat. Garnish with lemon and parsley.

7.—Orange Salad.

Slice 3 sweet oranges, after removing the skin and pith, make a dressing with 3 tablespoonfuls of olive oil, a tablespoonful of lemon juice, and a pinch of salt. Serve on lettuce leaves.

8.—Oyster Potpie.

Scald one quart of oysters in their own liquor. When boiling take out the oysters and keep them hot. Stir together a tablespoonful of butter and two of our, and moisten with cold milk. Add two small cups of boiling water to the oyster liquor, season with salt and pepper, and stir in the our mixture, and let it cook until it thickens like cream. Make a light biscuit dough and cut out with a thimble. Drop these into the[Pg 4] boiling mixture, cover the saucepan and cook until the dough is done. Put the oysters on a hot dish and pour biscuit balls and sauce over them.

9.—Chicken Cutlets.

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Chop cold chicken îne; season with onion-juice, celery salt, pepper, and chopped parsley. For 2 cupfuls allow a cupful of cream or rich milk. Heat this (with a bit of soda stirred in) in a saucepan, and thicken with a tablespoonful of butter rubbed in, one of corn- starch, stirred in when the cream is scalding. Cook one minute, put in the seasoned chicken, and cook until smoking hot. Beat two eggs light; take the boiling mixture from the îre and add gradually to these. Pour into a broad dish or agate-iron pan and set in a cold place until perfectly chilled and stiff. Shape with your hands, or with a cutter, into the form of cutlets or chops. Dip in egg, then in cracker-crumbs. Set on the ice an hour or two and fry in deep boiling fat. Send around white sauce with them.—From “The National Cook Book,” by Marion Harland and Christine Terhune Herrick.[Pg 5]

10.—Cocoanut Ice Cream.

Put 1 pint of milk over the îre in a double boiler with the grated yellow rind of a lemon and three well-beaten eggs. Stir until the mixture begins to thicken. Remove from the îre; add a cup and a half of sugar, and 1 qt. of cream. Then add a grated cocoanut. Stir until the custard is cold, add the lemon juice and freeze.

11.—Loaf Corn Bread.

Mix together 2 cupfuls of corn-meal, 1 cupful of our, 1 teaspoonful of salt, and 2 of baking powder. Beat together 3 eggs until thick and light. Add 2½ cupfuls of milk and stir into the dry mixture, adding 2 tablespoonfuls of sugar, and 2 tablespoonfuls of melted butter, and beating well until the batter is smooth. Grease the pans well, or it will stick. Have the batter a little more than 2 inches deep in the pans and bake in a hot oven for about half an hour.—”Table Talk,” Phila.

12.—Beef Ragout.

Cut cold roast beef into large slices. Put it into a saucepan with 2 slices of onion,[Pg 6] salt and pepper. Pour over it ½ a pt. of boil- ing water and add 3 tablespoonfuls of soup stock. Stew gently until cooked.

13.—Curried Rice.

Boil 1 cup of rice rapidly for half an hour, drain in a colander and stand in the oven for a few minutes to dry out the rice. Put 2 tablespoonfuls of butter and a slice of onion into a saucepan. Stir until the onion is a golden brown, add a tablespoonful of our. (Take out the slice of onion.) Stir until smooth, then add a teaspoonful of curry powder, bring to a boil, add salt. Pour over the rice and serve hot.

14.—Tapioca Soup.

One qt. of veal or chicken broth, 1 pt. of cream or milk, 1 onion, a little celery, 1/3 of a cupful of tapioca, 2 cupfuls of cold water, 1 tablespoonful of butter, a small piece of mace, salt and pepper. Wash and soak the tapioca over night. Cook it in the broth for an hour. Cook milk, onion, mace and celery together for 15 minutes, then strain into the tapioca and broth; add the butter, salt and pep- per.[Pg 7]

15.—Haddock Roes and Bacon.

Haddock roes are much cheaper than shad roes, and are very nice prepared in this way. Soak for an hour in water and lemon juice, then parboil in salt and water for ten minutes. Fry brown in a little lard and butter mixed. Fry the bacon in a separate pan until brown, remove from the pan and put it in the oven for a few minutes to crisp it. Put the roes in the centre of a hot platter and gar- nish the bacon around it.

16.—Rice Moulds.

Wash a teacupful of rice in several waters, put it into a saucepan and just cover with cold water, and when it boils, add two cupfuls of milk, and boil until it becomes dry; put it into a mould and press it well. When cold serve with a garnish of preserves around it or with a boiled custard.

17.—English Mufîns.

Scald 1 pt. of milk and add 1 oz. of butter and let cool; when cool add ¼ of a yeast cake, a teaspoonful of salt and three cups of our, beat well, cover and let rise about two[Pg 8] hours. When light, add sufîcient our to make a soft dough; work lightly and divide into small balls; put each one into a well-greased mufîn ring and let rise again. Then bake on a hot griddle. When ready to eat 3

tear them open and butter.

18.—Minced Veal and Macaroni.

Mince ¾ of a lb. of cold veal and 3 ozs. of ham, wet with 1 tablespoonful of gravy. Season with salt and pepper, a little nutmeg, a quarter of a lb. of bread crumbs and a well-beaten egg. Butter a mould and line it with some boiled macaroni. Mix more macaroni with the veal mixture, îll the mould, put a plate on it and steam for ½ an hour. Turn out carefully, pour a good brown gravy around it.

19.—Baked Beans and Tomato Salad.

Stir 3 tablespoonfuls of vinegar very gradually into 6 tablespoonfuls of oil and a dash of paprika. Add salt, if the beans have not been seasoned. The oil and vinegar will not unite perfectly. Pour gradually over a pint of cold baked beans such portions of the dressing as they will absorb, toss together[Pg 9] and arrange on a serving dish. Make a border of sliced tomatoes around the beans and over these pour the rest of the dressing.—Janet Hill in “Boston Cooking School Magazine.”

20.—Tomato Croquettes.

Stew together for 20 minutes ½ a can of tomatoes, 1 tablespoonful of chopped onion, 1 sprig of parsley, ½ a bay leaf, 4 cloves and enough salt and pepper to season highly. Rub through a sieve. In a clean saucepan melt together 2 tablespoonfuls of butter and 5 tablespoonfuls of our. Add 2 cupfuls of the strained tomato and stir and cook for ten minutes. Take from the îre and set aside until cold. Flour the hands and carefully mould into small croquettes. Dip each into slightly beaten egg and roll in îne bread crumbs. Let stand for 20 minutes, then repeat the dipping and rolling in crumbs. Fry at once in very hot fat and drain on unglazed paper.— ”Table Talk,” Phila.

21.—Eggs on Rice.

Cover a platter an inch deep with hot well-boiled rice, to which has been added 1 table[Pg 10]spoonful of melted butter. On this serve six well-poached eggs. Garnish with parsley.

22.—Baked Celery.

Parboil a bunch of celery, using only the stalks; cut into two inch lengths, put them into a baking dish. Rub smooth 2 tablespoon- fuls of butter and 2 of our, then beat in the yolks of 3 eggs; stir this into 1 qt. of veal stock and pour it over the celery, cover with grated bread crumbs and dust the top with grated cheese.

23.—Stewed Steak and Oyster Sauce.

Wash 1 pt. of small oysters in a little water, drain into a saucepan and put this water on to heat. As soon as it comes to a boil skim and set back. Put 3 tablespoonfuls of butter into a frying pan and when hot, put in 2 lbs. of round steak; cook ten minutes. Take out the steak and sift 1 tablespoonful of our into the butter, stir until browned. Add the oyster liquor and boil 1 minute, season; put back the steak, cover and simmer ½ an hour, then add the oysters and 1 tablespoonful lemon juice. Boil for 1 minute and serve.[Pg 11]

24.—Barley Stew.

Cut ½ a lb. of cold meat into dice; wash ¼ of a cupful of barley, chop 2 onions very îne, put all into a saucepan and dredge with our, season with salt and pepper. Add a qt. of water and simmer about 2 hours. Pare and slice 5 potatoes, add them to the stew and simmer an hour longer.

25.—Bread Omelet.

Beat 3 eggs separately. To the yolks add ½ a cup of milk, pinch of salt, pepper and ½ a cup of bread crumbs. Cut into this very care- fully the well beaten whites; mix lightly. Put 1 tablespoonful of butter into a frying pan; and as soon as it is hot turn in the mixture. Set it over a good îre, being careful not to burn. When half done, set the pan in the oven for a few minutes to set the middle of the omelet. Turn onto a hot platter and serve.

26.—Calf ’s Liver Fried in Crumbs.

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